Directions

Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.

Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Reviews 15

18 Ratings

Elisa Griscom

11/24/2008

This is really good as is, and very similar to what I grew up with in Indiana. The only change I make is adding some chopped giblets from the turkey, along with a little broth they were cooked in. I've always used white bread because it doesn't compete with the delicate flavor of the oysters. If you never tried oyster dressing, try this one!

rlburns1222

1/16/2009

I made this stuffing for Christmas dinner this past year and my family LOVED it. My uncle asked if he could take the left overs home and my aunt emailed me asking for the recipe. The only thing I changed was that I added a tube of sweet thyme sausage that I ground and browned first, then cooked the onions and celery in the sausage fat that I drained off of the meat. The sausage made it really robust - almost casserole-like. Warning: it will make your entire house smell like oysters when you make this, so be prepared with good ventilation and lots of candles!

Poirot

11/22/2010

This is a pretty good recipe, but for 8 cups of bread crumbs (I used herb flavored), I added about 2 cups of chicken broth besides the oyster juice from 3 - 8 oz cans of oysters. You'll want to add enough liquid so that the stuffing is very wet, and give it enough time to really soak into the bread - about 15 to 20 minutes. You could easily add chopped turkey giblets, garlic and about 1/2 cup bell peppers for a little extra flavor.